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Mix 100 grams of starter with 350 grams of warm filtered water. Then add 500 grams of flour and 10 grams of salt. Mix with dough whisk or by hand
Timing may be adjusted to fit your schedule!
Feed Starter - 1:1:1 at 8:00 am (You'll need at least 100 grams, so feed accordingly. It is best to start the next step when your starter doubles, so it might be sooner than 3:00. If the 'shape' step is done before 10 pm it can stay in the refrigerator longer)
Make Dough and cover at 3:00 pm (Keep dough covered until time to score and bake)
Stretch and fold, cover at 4:00 pm
Stretch and fold, cover at 4:30 pm
Stretch and fold, cover at 5:00 pm
Stretch and fold, cover at 5:30 pm
Shape dough and put in the fridge overnight at 10:00 pm (Place in flour lined banneton or bowl and cover in fridge)
Score and bake at 8:00 am (Freeze for 15 minutes before scoring)
Cut and eat at 10:00 am
Preheat oven to 475°F with Dutch oven inside. Place dough inside Dutch oven and bake for 30 minutes with lid. Remove lid and reduce heat to 425°F and bake for another 20 minutes or until internal temp reaches 205°F